Spiced Thyme Chicken and Green Beans with Coconut Rice

For chicken and green beans:
1 lb chicken legs and thighs, skinned
olive oil
4 allspice berries
4 cloves
salt & pepper
paprika
ground thyme
cayenne (optional – I skipped it)
2 cloves garlic, chopped
2 shallots, sliced
1 1/2 c chicken broth
1 lb green beans, trimmed
1 tbsp butter
a few sprigs fresh thyme

Heat olive oil with allspice berries and cloves. Sprinkle chicken with salt and pepper and a generous dusting of paprika, thyme, and cayenne. Brown chicken on both sides and remove to a plate. Saute garlic and shallots for a couple of minutes and add chicken broth, plus a cup of water. Scrape brown bits off the bottom of the pan, add back the chicken pieces. Cover and simmer until chicken is cooked through. Add a splash more water if necessary and toss green beans on top of chicken. Cover and steam until green beans are cooked al dente.

Arrange green beans and chicken on top of rice. Stir up and reduce pan liquid to a quarter cup or less. Stir in pat of butter, and pour over chicken and green beans. Garnish with fresh thyme.

For coconut rice:
1 c basmati rice
1 c coconut milk
1 c water
1 cinnamon stick
salt

Soak and rinse rice. Combine rice, coconut milk, water, cinnamon stick and salt in a sauce pan and bring to a boil. Cover and reduce to a low simmer until rice is cooked, about 15 to 20 min.

Note: I serve this rice with everything. It’s easy and it goes with all kinds of food.